Restaurant Style Pakistani Vegetable Pulao Recipe

For you, a short, fast, and simple Vegetable Pulao recipe. There are no fancy ingredients in this dish; it’s just what you need for a fast meal. #CookingWishesToYou

A delicious vegetarian pulao recipe! It’s soft and fluffy, never sticky, and juicy, not to mention simple to produce. The easy-to-follow instructions will teach you how to make pulao rice at home. A pulao is a one-pot dish made with rice, vegetables, or protein and aromatics (onions, garlic, ginger, etc.), spices, and herbs. A pulao can be made in a variety of ways.

One of the most popular dishes prepared in Indian households is vegetable pulao. It’s also the most popular dish served with yogurt raita on menus for parties and buffets.

There are a few different ways to prepare vegetable pulao. It is prepared differently in each region. I’m going to show you how to make a basic vegetable pulao. It has a wonderful flavor and is very fragrant.

Making veg pulao is one of my favorite things to do because it comes together easily. If you cut the vegetables in a food processor, they will come together quickly.

What is in this Vegetable Pulao?

Rice is the most important component of pulao. Basmati rice is the most common form of rice used in Pulao. This long, fragrant rice dates back to the 1700s in the Middle East! The best part? It takes as little as 20 minutes to prepare. This form of rice can be cooked quickly by boiling water, adding rice, and returning to a boil, then simmering for 10 minutes partially covered.

If you’re cooking your vegetable Pulao in a pot, rice cooker, or Instant Pot, you’re going to need to add some yummy produce! There are so many delicious choices for this dish, and many of them are in season right now.

Asparagus, broccoli, cabbage, carrots, celery, collard greens, kale, mushrooms, onions, peas, radishes, spinach, swiss chard, and turnips are just a few of the springtime vegetables you may include. Don’t be afraid to experiment with different flavors; you never know what you’ll want!

Ghee, or clarified butter, brings just the right amount of creaminess to all of those wonderful vegetables you just selected. Don’t worry if you don’t have any ghee on hand. You can substitute oil in and get a similar effect.

Finally, there’s the element that binds it together: spices! It’s important to use only whole spices for a variety of reasons. To begin with, they can easily be fished out while feeding. Also, the burst of flavor that follows them when used in their original form is magnificent. It’s absolutely exceptional. Try it for yourself and see what you think!

Which Rice is Best For Pulao?

Using just high-quality Basmati rice. Basmati rice has long grains and is extremely fragrant when cooked. Basmati rice that has been aged produces excellent results. Tilda, Royal, and 24 Mantra organic basmati rice are among my favorites.


Masala paste for pulao

  • 1\2 cup coriander
  • 1\4 cup mint/pudina
  • 1-inch ginger
  • 2 clove garlic,
  • 2 chili
  • 2 pod cardamom
  • 1-inch cinnamon
  • 5 cloves
  • 1 tsp. fennel / saunf
  • \14 cup water for pulao masala paste

Vegetable pulao

  • 2 tbsp ghee / clarified butter
  • 1 tbsp. cumin
  • 1 bay leaf
  • 1-inch cinnamon
  • 2 pod cardamom
  • 3 cloves
  • 1\2 tbsp. pepper
  • 5 cashew halves
  • 12 onion (sliced)
  • 1 tomato (finely chopped)
  • 12 capsicum (cubed)
  • 2 tbsp. peas
  • 12 carrot (chopped)
  • 12 potato (cubed)
  • 1 cup rice (soaked 20 minutes)

Step by Step Method Vegetable Pulao

  • Rinse the rice in cold water until the water runs clear. Soak them for 15-20 minutes in enough water. Chop the vegetables for the pulao in the meantime.
  • After the soaking period, drain the water and discard it.
  • Pour the rice into a saucepan after it has been drained. Add carrots, beans, and green peas, as well as a pinch of salt.
  • Pour in the water and heat on low. Cook for 10-12 minutes, or until the rice and vegetables are soft and tender until the water begins to boil (not mushy). Make sure it doesn’t stick to the bottom of the pan by stirring once or twice in between.
  • Remove all of the water. Arrange the cooked rice and vegetables on a tray. Allow for 15-20 minutes of cooling time. As a result, it takes some time to firm up. And it won’t crack when you’re later stirring with spices.
  • In a medium-sized pan, heat the oil. When the pan is heated, add the cumin seeds and allow them to sizzle. The cinnamon stick and cloves are then added. After 40-50 seconds of frying, you can notice a pleasant fragrance of spices.
  • Finally, add the cashew nuts. Cook, stirring continuously until the onions are golden brown in color.
  • Toss in the chopped onions. To speed up the process, sprinkle some salt on top. Keep in mind that we already applied salt to the rice when it was cooking.
  • Cook the onions in a skillet until they are translucent and smooth.
  • Stir in the ginger, garlic, and green chilies. Cook for a minute after thoroughly mixing. Or before the raw ginger-garlic scent dissipates.
  • Finally, toss in the sliced tomatoes and capsicum. Cook for a total of 2-3 minutes. Tomatoes can get a bit mushy.
  • Combine the turmeric, red chili powder, coriander powder, and garam masala in a bowl.
  • Combine all ingredients and cook for one minute.
  • Finally, add the cooked rice, vegetables, and cilantro.
  • 15) Mix well very gently so rice grains do not split too much. Make sure the rice is fully covered in masala. Allow 2 minutes for the rice to heat up. Then turn the stove off. Serve your rice wit raita.

Nutrition in Vegetable Pulao

  • 859 calories
  • 24 grams of fat
  • 1746 milligrams of sodium
  • 16 grams of sugar
  • 1028 milligrams of calcium
  • 136 grams of carbohydrates
  • 9g saturated fat
  • 3597mg potassium
  • 9004IU vitamin A
  • 31mg iron
  • 37g protein
  • 31mg cholesterol


  • The most important aspect of a pulao dish is that the rice grains are perfectly cooked and do not stick or become mushy. After cooking, the rice grains should be separated and non-sticky.
  • Type and quality of rice.
  • Pulao is normally made with basmati rice. To get the best results, the basmati rice should be fragrant and long-grained. The best results will come from aged basmati rice.
  • Soak the rice – It’s always a good idea to soak rice for 20 to 30 minutes before cooking it. Rice grains that have been soaked have a stronger texture when cooked. If you don’t have time to soak the rice, simply rinse it before using it.
  • It’s worth noting that if you just rinse the rice, you’ll need to add more water because presoaked rice grains require less water to cook than rice grains that haven’t been soaked.

Raita preparation

  • To begin, whisk 1 cup curd with 1 cup water in a wide mixing bowl.
  • To begin, whisk 1 cup curd with 1 cup water in a wide mixing bowl
  • 1\2 onion, 1\2 tomato,1\2 cucumber, 2 tablespoons coriander, 1\2 tablespoons roasted cumin powder, and 1\4 teaspoons salt Mix thoroughly.

Additional notes

  • To begin, make sure to add your favorite vegetables to make a nutritious pulao.
  • Ghee can also be used for a rich flavor. Oil can be substituted.
  • Vegetables: Feel free to add whatever vegetables you want. It’s worth noting that the vegetables give the rice a lot of flavors. You can also add mushrooms to give the pulao a meaty texture and umami taste. Morel mushrooms, cremini mushrooms, and shiitake mushrooms can all be used.

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